Salad

1. Bring water to boil with bay leaves and cayenne. Reduce heat; simmer 5 minutes.
2. Add shrimp, cooking until just pink and opaque, about 1 minute.
3. Drain shrimp without rinsing. Spread shrimp on a sheet pan.
4. Refrigerate shrimp until chilled, about 45 minutes.
5. Toss chilled shrimp with bell pepper, onion and cilantro.
6. Toss with about 2/3 of the dressing.
7. Evenly divide shrimp salad on one side of each plate.
8. Arrange ½ avocado on each plate in a fan pattern next to shrimp.
9. Arrange 5 orange and 5 grapefruit sections next to avocado.
10. Drizzle remaining dressing over avocado, orange and grapefruit.
11. Garnish with tortilla chips, as desired.

Dressing

1. In a food processor fitted with a steel blade, pulse lemon juice, sugar, garlic, hot sauce and salt until smooth, about 10 seconds.
2. With machine running, slowly add olive oil.
3. Cover and chill while preparing salad.

Yields: 1 cup dressing

Serving Suggestions:
For restaurant-style elegance, serve on chilled plates with and present chilled forks on serving.

Beverage Pairings:
Try with a glass of chilled Chardonnay.

*May substitute 26-30 count peeled, deveined shrimp for rock shrimp. After cooking, remove tails and cut each shrimp into 4 pieces.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.